BUTTERFLY CAKES

Ingredients:

• 12 papers of cake cases
• For the cakes
• 100 g softened butter
• 100g caster sugar
• 2 large eggs
• 100g self-raising flour
• 1 teaspoon baking powder
• For the icing 
• 175 g softened butter
• 350 g icing sugar
• Some icing sugar for dusting
• Strawberry or raspberry jam

Method:

• 1. Preheat the oven to 180ºC/gas 6.
• 2. Put the paper cases on a baking tray.
• 3. Put all the ingredients for the cake into a large bowl. Beat well until the mixture is smooth.
• 4. Fill the 12 paper cake cases with the mixture
• 5. Bake for 15 to 290 minutes in the oven.
• 6. Take the cakes off the tray and let them cool.
• For the icing 
• 1. To make the icing, beat the butter with the icing sugar.
• 2. Cut a slice from the top of each cake and cut this slice in half.
• 3. spread some of the jam, then put some icing on top of each cake. Form butterfly wings with the pieces of cake you cut off.
• 4. Dust some extra icing sugar on top.